Mini Chocolate Muffins with Crushed Peppermint Cream
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- 0.333 cup superfine caster sugar
- 2 Tbsps light brown sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- For the buttercream
- 2 cups powdered sugar
- 4 Tbsps unsalted butter
- 3 Tbsps cream (48% fat)
- ½ tsp peppermint extract
- To decorate
- 4 Candy cane (crushed)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
4.
Spoon into the paper cases and bake for 10-15 minutes until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: sift the icing sugar into a bowl and beat in the butter until soft and creamy. Beat in the cream and peppermint extract until the mixture is smooth.
6.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle lightly with crushed candy cane.
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